Nutmeg

Botanical name: Myristica fragrans

The
nutmeg tree stems originally from the Moluccas, a group of Indonesian islands,
where it has been used for over 2000 years. The nut was unknown in Europe until
the ninth century, and probably was introduced to Germany around 1100 a.d.

The
tree prefers consistent moisture and temperatures of over 20°C and is grown
today in many tropical regions north and south of the equator.

A
large part of the nutmeg grown for export is cultivated in Indonesia and on the
small Caribbean island of Grenada. Other significant growing areas are India,
Sri Lanka, Malaysia, New Guinea, Madagascar and Brazil.

Availability

Nutmegs
are available whole or ground all year round. Mace, ground from the waxy red
covering, or integument, of the seed, is also sold, but is not as widely known
as nutmeg.

Appearance,
taste, characteristics

From a
botanical point of view, the nutmeg is not a nut, but rather the kernel of a berry.
It grows on an evergreen tree that can grow to 100 years old and to a height of
over 20 m. To simplify the harvest, the trees with dense foliage are cut
back to a height of 6-9 m.

From
March to July, 6- to 8-year-old trees bloom for the first time. Male trees on
the plantations are mostly winnowed out, because only female trees yield fruit.
From their pale-yellow blossoms develop fleshy, light-yellow, peach-like
fruits.

The
ovoid berries are 3-6 cm long, about 2-5 cm thick and break open
after maturing for 9 months. A seed appears, covered by a crimson-red, slit-open
integument. The gold-brown to yellowish dried seed covering is the mace.

The
hard, dark-brown seeds are also dried over a period of several weeks. If they
rattle when shaken, this means that the kernel has loosened itself from the
hard shell and the latter can then be broken open. Inside there is a brownish,
ovoid to round kernel, the nutmeg. This is about 2.5 cm long and 2 cm
thick and has a wrinkled, netlike surface and longitudinal grooves.

Nutmegs
smell sweetly aromatic, resembling camphor and resin. The taste is bittersweet
and spicy, burns slightly, and reminds one a bit of cloves. Mace smells and
tastes similar to nutmeg, but it is not bitter and the flavour is more delicate
and aromatic.

Ingredients

Nutmeg
contains 7-16% essential oils, the main components of which are sabinene and
pinene, as well as terpenes and terpineol. The substances myristicin and
elemicin have hallucinogenic effects at high dosages. Nutmeg also contains
30-40% oil, tannins, and more than 25% starch.

At
15%, the content of essential oils in mace is also very high; over 80% of these
are monoterpenes. Mace also contains more than 20% oil and about 30% starch.

Harmful
substances

In
large amounts nutmeg is toxic, and even deaths have been observed. Toxicity can
occur in an adult who has consumed 5 g. This corresponds approximately to
a small "nut". The toxicity generally subsides after 2-4 days.

When
nutmeg is used as a seasoning, however, there are no health concerns.

Quality
criteria, optimal storage conditions

Nutmegs
are traded according to quality and size. The most valued nuts are those from
Grenada, because the percentage of essential oil is high. They are graded from
A to E, with grade A denoting undamaged and the largest nuts. Another
classification designates the number of nutmegs per English pound, whereby a
pound (lb) corresponds to approximately 454 g.

Mace
from Java and the Banda Islands of Indonesia is particularly favoured.

Both
nutmegs and mace should be kept in airtight containers and as cool, dry, and
protected from light as possible. It is best to buy whole nutmegs and to grind
them as needed, because otherwise their aroma evaporates quickly.

Presumed
effect on health

Nutmeg
and mace presumably stimulate the appetite and digestion owing to their
aromatic flavour.

Traditional
medicine employs nutmeg and its oil for diseases in the region of the
intestinal tract. Due to possible risks, the German Federal Institute for Drugs
and Medical Products does not endorse its use.

In
India, eczemas and lichenous skin diseases are treated with a salve made of
powdered nutmeg and water.

Form
of consumption, use, processing, practical tips for preparation

Nutmeg
is marketed either whole or as a ground spice. The intensive condiment is best when
grated fresh and added to foods sparingly. It is excellent for seasoning meat
dishes, especially ground meat and stews of veal and poultry. The Arabs
traditionally season mutton and lamb with nutmeg.

The
aroma goes well with fish and vegetables such as carrots, asparagus, spinach,
leeks and all types of cabbage. Egg dishes, mashed potatoes, cheese, soups and
sauces can also be enhanced with nutmeg.

Even
fruit salads, pear or plum compote, gingerbread, jams, and cherry and apple cake
take on a piquant touch with just a small pinch of nutmeg. You can round off
the flavour of hot milk or cocoa and warm alcoholic drinks such as fruit punch
and mulled wine with this spice.

Seasoning
tip

Nutmeg
harmonizes with bay leaf, thyme, cardamom, coriander, cloves, cumin, ginger,
pepper and cinnamon. With cooked dishes it is advisable not to add the spice
until they are finished.

Miscellaneous

In the
16th century, nutmeg was called the "gold of East India", because it
made traders very rich. At that time there was even a rumour that nutmeg was
the only effective remedy for the plague.

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